Lamb kofte with beetroot tahini slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- hummus, to serve
- green salad, to serve
KOFTE
- 300g lean lamb mince
- 1/2 red onion, grated
- mint, chopped to make 2 tbsp
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
- 1 lemon, zested and juiced
BEETROOT SLAW
- 2 tbsp tahini
- 1 tbsp fat-free yoghurt
- 1 large beetroot, peeled and cut into matchsticks
- 1/2 (about 150g) celeriac, peeled and cut into matchsticks
- 150g red cabbage, finely shredded
Method
- STEP 1
For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.
- STEP 2
Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.
- STEP 3
Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.